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Cauliflower mash in a big pot

Paleoish Cauliflower Cheesy Mash

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  • Author: Dave Cohen
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 HR
  • Yield: 5-6 servings 1x
  • Category: Paleoish, Sides


Super light, cheesy, smooth Cauliflower Mash that will be a perfect side to anything you throw at it.


  • 2 medium sized cauliflower heads, about 10 cups
  • 1 cup chicken bone broth
  • 1/2 cup unsweetened almond milk
  • 1/2 cup full fat unsweetened greek yogurt
  • 1 1/2 cup shredded white cheddar cheese
  • 1/2 cup shredded parmigiana-reggiano cheese
  • 2 tbsp butter
  • 3 garlic cloves, minced or grated
  • salt
  • pepper


  1. Start off by cutting 2 medium sized cauliflower heads into small florets.  Add to a big pot and cover with water.  Sprinkle with 2 tsp salt then bring to a boil.  This will take around 30 minutes to soften up.  Check one of the florets with a fork and see if it is soft.  Drain once soft and add strained cauliflower back to the pot.
  2. Put heat on low and add in 1 cup chicken bone broth, 1/2 cup almond milk, 1/2 cup unsweetened full fat greek yogurt, and 2 tbsp butter.  Stir around so that everything gets combined then use a hand blender to puree everything.  If you don’t have one, you could do a a few batches in the blender to puree then re add that back to the pot.
  3. Once you have a smooth puree, add in the 3 grated garlic cloves and the 1/2 cup parmigiana-reggiano. stir until cheese is melted then slowly sprinkle in the 1 1/2 cups shredded white cheddar while stirring. Once all of the cheese is melted and combined add in 1 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder.  Mix up then serve.